Mushroom and Blue Cheese Risotto

This creamy mushroom and blue cheese risotto is Italian comfort food at its best!

Risotto is a rather simple dish to make. It doesn’t require any special skills and comes together in no more than 35 minutes from start to finish.

If you’ve ever been too intimidated to try risotto, don’t be! Here are some tips to help you make it perfect every time:

– Choose the right rice. You can’t make risotto with just any rice; you need a rice that is high in starch like Carnaroli, Arborio, or Vialone Nano.

-Don’t wash the rice. Washing takes off the rice’s starch, and starch is needed to get a creamy texture.

-Have everything ready to go before you begin cooking.

-Sweat the onion in the pan, then add the rice and toast for 2/3 mins, until the edges have turned translucent but the center is still opaque.

-The stock must be warm and added one ladleful at a time.

-Be patient and keep stirring continuously. Risotto is not the kind of preparation that can be left unattended.

-The final and most important step is the “mantecatura”. Take the pan off the heat, add the cold butter and cheese, and stir vigorously.

I used cremini mushrooms but any mushroom will work so just use whatever you prefer. You can use porcini mushrooms for a more robust flavor.

Gorgonzola dolce is my favorite cheese for this risotto. It is milder and softer than the other varieties (Natuale or Piccante) and it melts perfectly.

If you give this mushroom and blue cheese risotto a try, let me know what you think. Leave a comment, rate it, and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram! I love seeing what you come up with!

Print

Mushroom and Blue Cheese Risotto

Prep Time:

10mins

Cook Time:

25mins

Total Time:

35mins

Author:as easy as Apple Pie

Course: Main Dish

Cuisine: Italian

Servings:4

This creamy mushroom and blue cheese risotto is Italian comfort food at its best!